Breton Cookies
6 servings
35 minutes
The 'Breton' cookie is an exquisite representative of French pastry, rooted in Brittany, a region known for its creamy flavors. Its texture is tender and crumbly, while the taste is deep and rich due to the generous use of butter and egg yolks. A light sweetness is complemented by subtle vanilla notes, creating a harmony of flavors. A distinctive feature of its preparation is the glaze made from yolk and milk, giving the cookie a golden crust and allowing for patterns on the surface. This treat is perfect for morning coffee, afternoon tea, or a cozy evening with a favorite book.
1
Beat the butter with sugar at low speed.
- Butter: 200 g
- Sugar: 1 glass
2
Gradually add 5 yolks and continue to beat.
- Egg yolk: 6 pieces
3
Sift the flour into the yolk mixture.
- Wheat flour: 2 glasss
4
We are kneading the dough.
5
Immediately pinch off a piece of dough and roll it out. Shape the cookies as desired.
6
Mix the remaining yolk with milk and brush the surface of all cookies. Apply as thick as possible. Draw any patterns on top of this glaze with a toothpick.
- Egg yolk: 6 pieces
- Milk: 2 tablespoons
7
Place the molds on a baking sheet lined with paper and bake for 10-15 minutes at 180 degrees.
